Pooja Makhijani

Location: New Jersey

Education: Johns Hopkins University, Sarah Lawrence College

Expertise: Baking, Indian, Pakistani, and South Asian cooking

Pooja Makhijani's essays and recipes have appeared in The New York Times, The Washington Post, NPR, The Atlantic, Bon Appetit, Saveur, Kitchn, Food52, Real Simple, and Buzzfeed.
Makhijani's essay, "The Path to an American Dream, Paved in Vienna Fingers," was named Notable in The Best American Food Writing 2019.
Pooja has an MFA in creative writing from Sarah Lawrence College.

Experience

Pooja Makhijani has been widely published since 2016, including bylines in The New York Times, The Washington Post, NPR, The Atlantic, Bon Appetit, Saveur, and Buzzfeed, on a range of topics from food as political resistance to baking naan.

Makhijani's essay, "The Path to an American Dream, Paved in Vienna Fingers," was named Notable in The Best American Food Writing 2019. It's a story of immigration and intergenerational love woven together by a processed American cookie. She also wrote Mama's Saris (2007) and edited Under Her Skin: How Girls Experience Race in America (2004).

She works full time as a communications manager at Princeton University, has a BS from Johns Hopkins University, and an MFA in creative writing from Sarah Lawrence College.

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